These here brownies are super fudgey. The ones in the picture above. If you want less fudgey, cake-ier brownies, go elsewhere. You could try the recipe below in the Betty Crocker Dinner for Two cookbook illustrated by Charley Harper, but I wouldn’t. I’m not a big fan of shortening where butter can be used. And I can already tell that the ratio of chocolate to other stuff is not high enough.
You could save time and use a mix, says Betty Crocker. But I wouldn’t to that either since the amount of time you save wouldn’t be worth the difference in taste and fudginess.
Melt: (I do this in the microwave for a minute, stopping to stir the melted butter at the 30 second mark with no negative consequences, but it depends on your microwave and your level of attention to it. The chocolate can easily be burned this way. It’s safer to use a double boiler or bain marie, but I’m a risk taker)
- 1 stick (1/2 C) Butter
- 3 ounces Unsweetened Chocolate
- 1-1/2 C White Sugar
Then mix in well:
- 3 Large Eggs
- 1-1/2 tsp. Vanilla
Add in then:
- 1/2 tsp. Kosher Salt
- 3/4 C All purpose Flour
Optional Add ins:
- 3/4 C Chopped Walnuts or Pecans
- 1/2 C Chocolate Chips
Pour/Scrape batter into a buttered 9×9 pan. Bake for 25-30 minutes , until the brownies look a bit dry on top, and the batter doesn’t jiggle when you wiggle the pan. This will not pass the toothpick test if you’re used to doing that with batter. By the time it does pass that test, you’ll have dry brownies. Bummer brownies.
If you eat these warm out of the oven, they’re mushy, but excellent with ice cream. They get firmer when they sit at room temperature.
In case you’re wondering, these do not have any leavening in them. I didn’t forget.
By the way, if you have anyone that is on a gluten-free diet, you can substitute an equal amount of almond flour for the all purpose flour and end up with a very nice gluten free brownie.